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Chicken Salad With Crispy Tortillas

Chicken Salad With Crispy Tortillas
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
  2. In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.
By October, 2011

Quick Tip

Glass Lock 4-Piece Set
The crispy tortilla strips can be made up to 2 days ahead. Store at room temperature in an airtight container.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.